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                    [post_title] => Charla magistral sobre vitamina D - Dr. William Grant
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                    [post_title] => Webinar: Bioeconomía: casos de éxitos y aprendizajes. II Parte
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                    [post_date] => 2022-09-02 17:47:42
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En general, los alérgenos alimentarios son proteínas y la mayoría, si no todas, pueden  ser alérgicas en cierta medida (Barlow et al, 2015). En la actualidad, las alergias alimentarias representan un serio problema de salud pública, debido a su alta incidencia en países desarrollados y aumento evidente en países en desarrollo (Blumenstock, 2018 & Dunlop et al, 2011).
Pero estos últimos no cuentan con información científica que respalde las decisiones de políticas de salud pública y los subsecuentes reglamentos de industrias alimentarias y servicios de alimentación, por lo que se ven obligados a adoptar normativas internacionales que no han considerado los datos de prevalencia de las regiones a las cuales pertenecen.
El Comité de Análisis de Riesgos de ILSI Mesoamérica llevará a cabo una serie de seminarios web iniciando en el mes de julio en donde se analizarán temas relacionados a las alergias alimentarias
Expositora invitada:
MSc. Cindy Hidalgo Víquez

Docente e Investigadora Escuela de Nutrición, Universidad de Costa Rica. Miembro de la Red de Alergias e Intolerancias alimentarias de Costa Rica.
					
		

                    [post_title] => Ciclo de conferencias alergias alimentarias, 4 sesión: Efecto del procesamiento de alimentos en la detección y cuantificación de alérgenos con ensayos ELISA
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                    [post_date] => 2022-08-16 15:28:10
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El concepto «cultura de inocuidad» está creándose un espacio como componente esencial de la gestión de la inocuidad alimentaria y lo estamos viendo aparecer tanto en la legislación europea como en los sistemas de certificación en seguridad alimentaria reconocidos por GFSI (Global Food Safety Iniciative). La idea básica es que el conocimiento científico y las políticas no son suficientes para lograr la inocuidad alimentaria de manera sostenible en una empresa, sino que se requieren medidas que aumenten la conciencia individual y creen cambios reales de comportamiento.
Ahora el Codex establece que las empresas deben aplicar las prácticas de higiene y los principios de seguridad alimentaria para desarrollar, implementar y verificar procesos que proporcionen alimentos inocuos y adecuados para el uso previsto; asegurarse de que el personal sea competente según corresponda a sus actividades laborales; construir una cultura de inocuidad positiva demostrando su compromiso de proporcionar alimentos inocuos y alentando prácticas adecuadas de inocuidad alimentaria; contribuir a mantener la confianza en los alimentos comercializados a nivel nacional e internacional; y, asegurar que los consumidores tengan información clara y fácil de entender que les permita identificar la presencia de alérgenos alimentarios, proteger sus alimentos de la contaminación y prevenir el crecimiento o supervivencia de patógenos transmitidos por los alimentos al almacenar, manipular y preparar los alimentos correctamente.
Según el Codex Alimentarius - Principios generales de higiene de los alimentos - CXC 1-1969 Rev. 2020, Los siguientes elementos son importantes para cultivar una cultura positiva de inocuidad alimentaria:

Compromiso de la dirección y de todo el personal con la producción y manipulación de alimentos inocuos;
Liderazgo para establecer la dirección correcta e involucrar a todo el personal en las prácticas de seguridad alimentaria;
Conciencia de la importancia de la higiene alimentaria por parte de todo el personal de la industria alimentaria;
Comunicación abierta y clara entre todo el personal de la industria alimentaria, incluida la comunicación de desviaciones y expectativas; y
La disponibilidad de recursos suficientes para garantizar el funcionamiento eficaz del sistema de higiene alimentaria.

	
Agenda y expositores invitados:
MS PhD. Marisa Caipo

Oficial de Inocuidad y Calidad de los alimentos. Punto focal regional para Resistencia a los antimicrobianos (RAM) y Una Salud. Organización de las Naciones Unidas para la Alimentación y la Agricultura (FAO), Oficina Regional para América Latina y el Caribe. Leer más...
Ponencia: Prioridades en inocuidad de alimentos en América Latina
MSc. Alberto Ibáñez Neri

Auditor de tercera parte en normas de Calidad e Inocuidad para alimentos y empaques. Profesor Universidad de Santiago de Chile y Universidad de las Américas, Ecuador. Leer más...
Ponencia: Actualización de definiciones y conceptos
MSc. Rommel A. Betancourt H

Coordinador Regional FAO/OMS para América Latina y el Caribe (CCLAC) Codex Alimentarius. Leer más...
Ponencia: Importancia del CODEX en la Región de CCLAC para el aseguramiento de la inocuidad de los alimentos
					
		

                    [post_title] => Conferencia virtual: Cultura Positiva Inocuidad de los Alimentos
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En general, los alérgenos alimentarios son proteínas y la mayoría, si no todas, pueden ser alérgicas en cierta medida (Barlow et al, 2015). En la actualidad, las alergias alimentarias representan un serio problema de salud pública, debido a su alta incidencia en países desarrollados y aumento evidente en países en desarrollo (Blumenstock, 2018 & Dunlop et al, 2011).
Pero estos últimos no cuentan con información científica que respalde las decisiones de políticas de salud pública y los subsecuentes reglamentos de industrias alimentarias y servicios de alimentación, por lo que se ven obligados a adoptar normativas internacionales que no han considerado los datos de prevalencia de las regiones a las cuales pertenecen.
El Comité de Análisis de Riesgos de ILSI Mesoamérica llevará a cabo una serie de seminarios web iniciando en el mes de julio en donde se analizarán temas relacionados a las alergias alimentarias
				
				
	
Agenda y expositores invitados:
MSc. María Gabriela Ortiz Avram

Gerente de ventas y asesora técnica de la empresa Scanco Internacional S.A
Ponencia: Metodologías cualitativas y cuantitativas en la identificación de alérgenos en los alimentos
Dra. Natalia Barboza Vargas

Profesora e investigadora de la Universidad de Costa Rica
Ponencia: PCR en tiempo real (qPCR) y detección de alérgenos en alimentos
Ing. Rodrigo García Ortega

Ejecutivo de desarrollo para la empresa TSI Life Science Advance
Ponencia: Status Quo de la detección de alérgenos por MS
					
		

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La conducta alimentaria se define como el comportamiento normal relacionado con: los hábitos de alimentación, la selección de alimentos que se ingieren, las preparaciones culinarias y las cantidades ingeridas de ellos. (Osorio et al, 2002).
En los seres humanos los modos de alimentarse, preferencias y rechazos hacia determinados alimentos están fuertemente condicionados por el aprendizaje y las experiencias vividas en los primeros 5 años de vida. En general, el niño incorpora la mayoría de los hábitos y prácticas alimentarias de una comunidad antes de esa edad. (Osorio et al, 2002).
El Comité de Nutrición y Tecnología de Alimentos de ILSI Mesoamérica tiene el gusto de invitarlos a una serie de conferencias virtuales gratuitas, que se llevarán a cabo de manera mensual iniciando en el mes de mayo, 2022.
Expositores invitados: 
MSc. Ana María Palomino Pérez

Docente del Departamento de Nutrición y Departamento de Atención Primaria y Salud Familiar, de la Universidad de Chile.
MSc. Francela Jaikel Hernández

Psicóloga especializada en Psicología Clínica y de la Salud y en Intervención Terapéutica de los trastornos alimentarios y obesidad, Costa Rica.
					
		

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                    [post_title] => Curso e-learning: programa de etiquetado general y nutricional de alimentos envasados
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En general, los alérgenos alimentarios son proteínas y la mayoría, si no todas, pueden  ser alérgicas en cierta medida (Barlow et al, 2015). En la actualidad, las alergias alimentarias representan un serio problema de salud pública, debido a su alta incidencia en países desarrollados y aumento evidente en países en desarrollo (Blumenstock, 2018 & Dunlop et al, 2011).
Pero estos últimos no cuentan con información científica que respalde las decisiones de políticas de salud pública y los subsecuentes reglamentos de industrias alimentarias y servicios de alimentación, por lo que se ven obligados a adoptar normativas internacionales que no han considerado los datos de prevalencia de las regiones a las cuales pertenecen.
El Comité de Análisis de Riesgos de ILSI Mesoamérica llevará a cabo una serie de seminarios web iniciando en el mes de julio en donde se analizarán temas relacionados a las alergias alimentarias
Expositora invitada:
MSc. Cindy Hidalgo Víquez

Docente e Investigadora Escuela de Nutrición, Universidad de Costa Rica. Miembro de la Red de Alergias e Intolerancias alimentarias de Costa Rica.
					
		

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